I'm trying to get a western, chefs profile back on this western, chef's knife. 9 inch blade length, 1 7/8" height at heel. (230mm, 48mm)
What do you think about this mock-up?
What do you think about this mock-up?
Thanks for the like. I'm definitely going to have a straight edge at the conclusion of this rehab, I hope. And no, I'm not going to any of the bolster if I can help it. #TeamFullBolster!I like the proposed profile! Are you planning on straightening the belly at all(it looks a bit wavy in the pic)? Any plan to grind away some of the ricasso for continued sharpening ease?
Wise words. Regarding my initial re-profile outline: I'll def *not* cut/grind right down to that outline off the bat. I'm just trying to raise the tip a bit and make the spinal curve a bit more elegant.One thought: you can't put metal back...
100% keep bolster, but I like to grind them down to the sharpening angle. It's actually doable on these vintage thin bolsters. Makes sharpening much more enjoyable and sharpened bolsters are fun.Thanks fo And no, I'm not going to any of the bolster if I can help it. #TeamFullBolster!
Yeah, pretty much. And that seems to be a continuing issue with my re-profiles. But, at least that is fixable.Is it indeed deadly flat for more than 2/3s of the length? Not sure if that would be very comfortable with a forward motion, like 'guillotine and glide'.
Even quite easily, if you correct it while thinning and sharpening. Breadknifing is too gross for the relatively subtle changes I've in mind.Yeah, pretty much. And that seems to be a continuing issue with my re-profiles. But, at least that is fixable.
Looks a whole lot better than before!Is it indeed deadly flat for more than 2/3s of the length? Not sure if that would be very comfortable with a forward motion, like 'guillotine and glide'.
Even quite easily, if you correct it while thinning and sharpening. Breadknifing is too gross for the relatively subtle changes I've in mind.
I like the way you're thinking. The heel's still at a solid 47/48mm so I have a little bit of wiggle room with that. And I have the length currently to move the tip up a bit and not lose functionality if the blade get shortened a bit..My thinking would be to bring the belly at the tip back a hair more, and then to add a bit of back belly (which would require raising the bolster a hair). This would help avoid the "clunk" of a flat heel and make the tip a bit more functional.
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